If you have been searching for a truly impressive yet comforting main course, the Stuffing-Stuffed Pork Roast (Pork Roulade) Recipe is exactly what your kitchen needs. This beautifully rolled pork loin combines tender, juicy meat with a savory stuffing bursting with fresh herbs, apple, and sausage, creating a showstopping centerpiece that’s as delightful to eat as it is to serve. The mixture of textures and flavors will captivate your palate and have everyone asking for seconds, making this recipe a new favorite for holidays or any special dinner.
Ingredients You’ll Need
The magic of the Stuffing-Stuffed Pork Roast (Pork Roulade) Recipe lies in its straightforward ingredients that balance each bite with a perfect blend of savory, sweet, and herbaceous notes. Each component plays a vital role, from the fatty pork loin that stays tender and juicy to the aromatic herbs that infuse the stuffing with depth and fragrance.
- 3-pound boneless pork loin roast with fat cap: This cut ensures juicy, flavorful meat with a rich fat layer to keep it moist during roasting.
- 1 teaspoon kosher salt: Enhances the natural flavors of the pork and seasoning throughout the dish.
- 1 teaspoon granulated sugar: Adds a subtle hint of sweetness that balances the savory stuffing.
- 1 pound bulk pork or Italian sausage: Provides a hearty, flavorful base for the stuffing with spicy and savory notes.
- 4 slices bacon (cut into ¼” slices): Brings smoky richness that elevates the stuffing’s complexity.
- 1 yellow onion (diced): Adds sweetness and depth when sautéed.
- 1 stalk celery (chopped): Offers a fresh crunch and aromatic background.
- 1 Granny Smith apple (peeled and diced): Injects a crisp, tart contrast that brightens the stuffing.
- ½ teaspoon kosher salt: Balances seasoning inside the stuffing.
- ½ teaspoon ground black pepper: Adds gentle heat and spice.
- 2 cloves garlic (minced): Infuses the dish with savory warmth and aroma.
- 2 slices hearty white bread (torn into pieces): Acts as the binding agent, soaking up juices and flavors.
- 1 teaspoon chopped fresh sage: Imparts an earthy, slightly peppery note essential to classic stuffing.
- 1 teaspoon chopped fresh rosemary: Adds piney, woodsy fragrance to the filling.
- 1 teaspoon chopped fresh thyme: Brings subtle floral and lemony undertones.
- 2 tablespoons unsalted butter: Used for browning and adding richness to the stuffing.
- 2 tablespoons vegetable or canola oil: Helps with searing and roasting without overpowering other flavors.
- ¾ cup chicken broth or stock: Keeps the stuffing moist and adds savory depth.
How to Make Stuffing-Stuffed Pork Roast (Pork Roulade) Recipe
Step 1: Prepare for Roasting
Begin by adjusting your oven rack to the lower-middle position and preheat the oven to 325 degrees Fahrenheit. Line a large, rimmed baking sheet with aluminum foil, then place a wire rack inside the pan and spray it lightly with nonstick cooking spray. This setup ensures even cooking and allows air to circulate beneath the pork roulade, helping to brown it beautifully without steaming.
Step 2: Make the Savory Stuffing
In a large skillet over medium heat, cook the bacon slices until crispy and browned, then set them aside on paper towels to drain while keeping the rendered fat in the skillet. Add the bulk pork or Italian sausage to the pan, breaking it up as it cooks until browned and fully cooked through. Remove the sausage to a bowl with the bacon. Next, sauté the diced yellow onion, chopped celery, and minced garlic in the same skillet, stirring until they become fragrant and translucent. Toss in the diced Granny Smith apple, allowing its tartness to soften gently. Stir in the fresh sage, rosemary, and thyme, then season the mixture with the half teaspoon each of kosher salt and black pepper.
Step 3: Combine the Stuffing Ingredients
Remove the skillet from heat, and stir in the torn white bread pieces along with the cooked sausage and bacon. Melt the unsalted butter and pour it over the stuffing mixture along with the chicken broth. Gently mix everything until the bread has absorbed the liquid and the stuffing has a moist but not soggy consistency. This delicious blend will be what brings the pork roulade to life.
Step 4: Prepare the Pork Loin and Add the Stuffing
Place the pork loin on a large cutting board. Using a sharp knife, carefully butterfly the roast by slicing it almost in half lengthwise but not all the way through, allowing you to open it like a book. Season the inside generously with the teaspoon of kosher salt and granulated sugar. Spread the prepared stuffing evenly over the inside of the pork, leaving a small border around the edges to prevent the filling from spilling out during rolling.
Step 5: Roll and Roast the Pork Roulade
Starting at one long edge, tightly roll the pork loin over the stuffing, shaping it into a neat cylinder. Tie the roulade at roughly 1 ½-inch intervals with kitchen twine to keep it secure during cooking. Drizzle the vegetable or canola oil over the top and rub it in for a crisp, golden crust. Place the roulade seam side down on the prepared wire rack, then transfer it to the oven. Roast for about 60 minutes, or until the internal temperature reaches 145 degrees Fahrenheit for perfectly cooked juicy pork. Let the roulade rest for 10 to 15 minutes before slicing to allow the juices to redistribute beautifully.
How to Serve Stuffing-Stuffed Pork Roast (Pork Roulade) Recipe
Garnishes
To bring out the gorgeous flavors and add a bright pop to your presentation, sprinkle freshly chopped parsley or thyme over the sliced pork roulade. A light drizzle of pan jus made from the drippings complements the pork perfectly by enhancing the savory depth of the dish without overpowering it.
Side Dishes
This dish pairs wonderfully with classic roasted vegetables such as Brussels sprouts or carrots, which offer a slightly sweet earthiness that balances the richness of the pork and stuffing. Creamy mashed potatoes or a simple buttery risotto also provide comforting textures alongside this star entree.
Creative Ways to Present
For a stunning visual at your dinner table, serve the pork roulade sliced into medallions stacked slightly overlapping on a wooden cutting board or rustic platter. Surround with colorful vegetables and scattered fresh herbs for a festive, inviting look that will impress any guest or family member.
Make Ahead and Storage
Storing Leftovers
Wrap leftover slices of Stuffing-Stuffed Pork Roast (Pork Roulade) Recipe tightly in aluminum foil or store in an airtight container in the refrigerator. They will stay fresh and flavorful for up to four days, perfect for quick lunches or reheated dinners.
Freezing
For longer preservation, you can freeze the sliced roulade by first wrapping individual portions in plastic wrap before placing them in a freezer-safe container or bag. Frozen pork roulade maintains its quality for up to three months and can be thawed overnight in the fridge before reheating.
Reheating
To reheat leftovers, gently warm slices in a preheated oven at 300 degrees Fahrenheit wrapped in foil to preserve moisture, or microwave covered on medium power in short intervals to avoid drying out the meat and stuffing.
FAQs
What type of pork is best for making the roulade?
A boneless pork loin roast with the fat cap left on is ideal for this recipe because it balances lean meat with enough fat to keep the roast moist and flavorful during cooking.
Can I prepare the stuffing in advance?
Absolutely! You can prepare the stuffing a day ahead and refrigerate it wrapped tightly. This can save time on the day you plan to make the roulade without compromising taste or texture.
How do I ensure the pork is cooked but still juicy?
Using a meat thermometer to remove the roulade from the oven at 145 degrees Fahrenheit, followed by a resting period, guarantees a juicy and tender pork roast.
Can I substitute the fresh herbs with dried ones?
While fresh herbs provide the best flavor, dried herbs can be used as a substitute. Use about one-third the amount of fresh herbs listed since dried herbs are more concentrated.
Is it possible to make this dish gluten-free?
Yes! Simply substitute the hearty white bread with your favorite gluten-free bread to keep that essential stuffing texture without gluten concerns.
Final Thoughts
There is something undeniably special about the Stuffing-Stuffed Pork Roast (Pork Roulade) Recipe that makes every gathering feel like a celebration. Its perfect blend of juicy pork and flavorful stuffing wrapped in a beautiful roulade form is sure to become a treasured recipe in your home. Don’t hesitate—give this recipe a try and watch your dinner guests fall in love bite after bite!
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Stuffing-Stuffed Pork Roast (Pork Roulade) Recipe
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 80 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Stuffing Stuffed Pork Roast, also known as Pork Roulade, is a flavorful and hearty dish perfect for family dinners or special occasions. A tender 3-pound boneless pork loin roast is stuffed with a savory mixture of sausage, bacon, onion, celery, apple, herbs, and bread, then roasted to juicy perfection. The combination of fresh herbs and apple adds brightness and depth, making this pork roast a comforting yet sophisticated meal.
Ingredients
Pork Roast and Seasoning
- 1 3-pound boneless pork loin roast with fat cap
- 1 teaspoon kosher salt
- 1 teaspoon granulated sugar
Stuffing
- 1 pound bulk pork or Italian sausage
- 4 slices bacon (cut into ¼” slices)
- 1 yellow onion (diced)
- 1 stalk celery (chopped)
- 1 Granny Smith apple (peeled and diced)
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 cloves garlic (minced)
- 2 slices hearty white bread (torn into pieces)
- 1 teaspoon chopped fresh sage
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon chopped fresh thyme
Cooking Fats and Liquids
- 2 tablespoons unsalted butter
- 2 tablespoons vegetable or canola oil
- ¾ cup chicken broth or stock
Instructions
- Prepare the Oven and Baking Setup: Adjust the oven rack to the lower-middle position and preheat the oven to 325°F. Line a large rimmed baking sheet with aluminum foil for easy cleanup and place a V-rack wire rack inside. Spray the rack with nonstick cooking spray to prevent sticking.
- Make the Stuffing Mixture: In a large skillet over medium heat, cook the diced bacon until it starts to crisp. Add the bulk pork or Italian sausage and cook until browned, breaking it up into small pieces while cooking. Remove excess fat if necessary. Add diced onion, chopped celery, peeled and diced Granny Smith apple, minced garlic, kosher salt, and ground black pepper. Cook until vegetables are softened and fragrant. Stir in the torn bread pieces along with fresh sage, rosemary, and thyme. Remove from heat and stir in the unsalted butter until melted. Let the mixture cool slightly.
- Prepare the Pork Roast for Stuffing: Butterfly the pork loin by slicing it horizontally down the center, being careful not to cut all the way through. Open it like a book and gently pound to an even thickness if needed. Season the surface with 1 teaspoon kosher salt and 1 teaspoon granulated sugar evenly.
- Stuff and Roll the Pork Roast: Spread the prepared stuffing mixture evenly over the inside of the butterflied pork. Starting at one end, carefully roll the pork loin up tightly to encase the stuffing. Use kitchen twine at 1- to 2-inch intervals to tie the roast securely so it holds its shape and stuffing stays inside during cooking.
- Sear and Roast the Pork Roulade: Heat the vegetable or canola oil in a large ovenproof skillet or pan over medium-high heat. Sear the rolled pork roast on all sides until golden brown, about 2-3 minutes per side. Transfer the pork roast to the prepared wire rack on the baking sheet. Pour ¾ cup chicken broth or stock into the bottom of the pan or baking sheet to keep the meat moist during roasting. Place in the oven and roast until the internal temperature reaches 145°F, about 60 minutes. Let rest 10 minutes before slicing and serving.
Notes
- Letting the pork rest after cooking allows juices to redistribute for a juicier, more tender roast.
- Using fresh herbs adds a brighter and more flavorful stuffing; dried herbs can be substituted but reduce quantity by half.
- Make sure to tie the roast securely to prevent the stuffing from spilling out during cooking.
- Internal temperature of 145°F is safest recommended temperature for pork to ensure it is cooked yet tender and juicy.
- Can prepare the stuffing mixture a day ahead and refrigerate to save time on cooking day.
